How to cook the best cut of the beef for a steak with easy and foolproof bearnaise sauce! Juicy, tender and full of flavor!
Top quality skillet:
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Recipe:
This steak is 900gr/2lbs
Brown the steak in veggie oil on high heat
Add butter, garlic and fresh thyme
Finish in a oven 220C/430F until core temperature is 55C%130F for medium rare
Let it rest before you cut it
For the Bearnaise sauce
This is easy and foolproof bearnaise sauce
- 30ml/2 tablespoons white vinegar
- 30ml/2 tablespoons white wine
- 1 shallot
- 2 tablespoons tarragon
- 170gr/3/4 cups butter
- Freshly ground pepper
- 2 egg yolks
- A pinch of salt
Finley chop the shallot and together with the vinegar, white wine, tarragon and pepper, reduce it on low heat, until there is only a little liquid left. Let it cool for a little bit, then add the 2 egg yolks and the room temperature butter. Stir on low heat until it thickened, don`t overheated it, otherwise it will split.
For the baked potatoes filling:
- 2 tablespoons sour cream
- 2 tablespoons butter
- Half a cup shredded cheese
- Fresh chives for garnish
- Salt and pepper
Mix salt and water and put the potatoes in.
Bake the potatoes on 230C/450F for 45-50min
Spread with olive oil and bake for 20 more min, this way the skin will be crispy and nice
